Savoury Choux Buns With Creamy Mushrooms
These savory choux buns are a delightful treat filled with a luxurious and flavorful mushroom mixture. The crispy, golden-brown buns are filled with a creamy mushroom filling that is rich in flavor and perfectly seasoned. The combination of earthy mushrooms, aromatic thyme, and zesty lemon juice creates a taste sensation that's sure to impress your taste buds. Perfect for a special occasion or as a unique appetizer, these mushroom-filled choux buns are a delicious and elegant dish that will leave your guests wanting more.
— Constant Cookbook
Ingredients
- 100g/3½oz unsalted butter
- pinch of salt
- 130g/4¾oz strong white flour
- 1 tbsp chopped thyme
- 4 free-range eggs
- 25g/½oz parmesan
- 25g/½oz unsalted butter
- 1 tbsp olive oil
- 1 large banana shallot
- 600g/1lb 5oz mixed mushrooms
- 2 garlic
- 1 tsp thyme
- 2 tbsp dry sherry
- 200g/7oz crème fraîche
- ½ lemon
- 1 tbsp chopped flatleaf parsley
Instructions
- Preheat your oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.
- To make the choux buns, put the butter, salt and 300ml/10fl oz water into a large saucepan. Heat gently until the butter has melted, then bring to the boil. Immediately remove from the heat and tip in the flour and thyme. Beat with a wooden spoon to form a smooth ball of dough that should leave the sides of the pan.
- Now vigorously beat the eggs into the hot dough, a little at a time. This takes some elbow grease! As you add the egg, the dough will become stiff and glossy. Stop adding the egg if the dough starts to become loose â but you should use up all or most of it.
- Put the dough in four large blobs, each about 10cm/4in across, on the prepared baking tray. (Alternatively, you can pipe the choux onto the tray.) Sprinkle the parmesan over the dough.
- Bake for 30 minutes in the centre of the oven until well risen and golden-brown. Then move to the bottom shelf for a further 10 minutes to ensure the centres are cooked. The buns should be crisp and dry.
- Remove from the oven and split one side of each bun to allow the steam to escape. Put on a wire rack to cool.
- For the filling, melt the butter with the oil in a large frying pan. Add the shallot and gently fry for a few minutes until soft but not coloured. Add the mushrooms, garlic and thyme. Cook for around 10 minutes over a high heat, stirring often, until the mushrooms are reduced in volume by about half, are buttery and soft and their liquid has evaporated.
- Add the sherry and crème fraîche and simmer for around 10 minutes until the sauce has reduced.
- Stir in the lemon juice and parsley and season with salt and plenty of black pepper.
- Cut each choux bun fully in half, fill with the warm mushroom mixture and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.